White Wine Lobster Corn Chowder

Ingredients

2 Large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cup Heavy whipping cream
4 cup Water
2 cup Any Dry White wine
1 can Peaches and Cream Corn, drained, keep corn water
2 Tbsp Butter
2 Leeks, cleaned and chopped
2 Carrots, diced
2 Tbsp Flour
1 Bunch fresh basil
1 Tsp Salt
Freshly ground pepper

Directions

In a large stockpot pile the lobster bodies, also any leftover lobster parts, any drippings and roe( no meat at this time). Pour in the water, white wine, corn water and cream and bring to a simmer over medium heat. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half the corn kernels into the broth. Simmer until they soften, about 5 minutes, then puree smooth with a blender or food processor.

In another stockpot, over medium heat, melt the butter. Toss in the leeks and carrots and saute to soften, 5 minutes or so. Stir in the flour to make a 'roux' thickener. Stir in the corn puree and continue stirring as the broth thickens. Roughly chop the lobster meat and add it to the pot with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and serve.

Originally published in The Wine Cellar December 2018

White Wine Butternut Squash Soup

Ingredients

1 Butternut squash, roasted, peeled and cubed
1 Large yellow onion
2 Large carrots, peeled and diced
1 tsp dried thyme
1 tsp Paprika
1 tsp Cumin
2 Cloves garlic, peeled and minced
salt & pepper, to taste
4 Cups vegetable stock
1/2 Cup white wine, I used Sauvignon Blanc
2 Tbsp butter
Olive Oil

Directions:

Preheat oven to 400. Meanwhile, coat diced butternut squash with olive oil, salt, and pepper and roast for 30 minutes or until softened, in an even layer on a baking sheet.

Melt butter in soup pot, then add the diced onion. Cook until soft over medium-low heat with dash of salt and pepper, and the thyme, paprika, and cumin. Stir often so they do not burn. Add the vegetable stock, white wine and galic. Increase heat to medium. Add diced carrots.

When the squash comes out of the oven, allow to cool. Add into the pot and combine with the onions. Bring the soup to a boil. Stir and reduce heat to a simmer. Let simmer together for 15 minutes or until carrots are soft.

Puree using an immersion blender until soup is 75% smooth with some little chunks of squash and carrot left over. If you don't have an immersion blender wait until the soup is cooled and ladle into a blender to puree, then you can reheat on the stove. Enjoy.

Originally published in The Wine Cellar October 2018

Roasted White Wine Brussel Sprouts

Ingredients:

2 lbs Brussel sprouts, cleaned and halved
1/4 Tsp Salt
1/4 Tsp Pepper
2 Garlic cloves, minced
2 Tbsp Olive oil
1/3 Cup Chardonnay, or other dry white wine
2 Tbsp Dijion mustard
1 Tbsp Maple syrup
1 Tsp Dried rosemary

Directions:

Preheat oven to 400F and line baking sheet with foil.

Toss all ingredients into a large bowl, and make sure brussel sprouts are well coated. Roast for 20 minutes or until nicely browned.

Originally published in The Wine Cellar July 2018.

Creamy Mushroom Soup with Red Wine

Ingredients

2 Tbsp butter
1 medium sweet onion finely chopped
3 cloves garlic minced
1 Lbs crimini mushrooms, diced
1 Tbsp fresh thyme chopped
1/2 Tsp ground cayenne pepper
1 Tsp garlic powder
1 Tsp pepper
5 Tbsp flour
4 Cups beef stock
1 Cup heavy cream
1/2 Cup good red wine
2 to 3 splashes worcestershire sauce
2 to 3 splashes liquid smoke

Directions

In a large pot over medium heat, add the butter and the onions, and saute for 6-8 minutes. Once the onions have softened, add the garlic, mushrooms, fresh thyme, ground cayenne pepper, garlic powder and pepper, and cook for an additional 10 minutes, until mushrooms are cooked and tender.

Sprinkle the flour on top the mushroom mixture, mixing to combine. Add the red wine to the pot, and let simmer 1-2 minutes. Add worcestershire sauce and liquid smoke. Add the beef stock, followed by the cream.

Season to taste with salt and pepper.

Let simmer until ready to serve, at least 15 minutes.

Originally published in The Wine Cellar January 2018.

Chicken Butternut Squash Roll Ups

Ingredients

6 cups Chopped butternut squash (I used frozen)
1 Tbsp Extra virgin olive oil
1/2 Onion, minced
3 Garlic cloves, minced
1 Tbsp Fresh sage, minced
1/2 cup Ricotta Cheese
1/2 cup Grated parmesan cheese, plus additional 1/4 cup
1/2 to 3/4 cup Dry White Wine (I used a Vermentino)
Salt and pepper to taste
3 cups Shredded chicken (I used chicken thighs)
3/4 cup Frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
10 Lasagna noodles

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add butternut squash, cook for about 10 minutes or if using frozen, use packaged cook time, until softened. Remove with a strainer (leaving water in the pot) and transfer to a food processor.

In a small skillet, heat the olive oil over medium heat. Add the onion, garlic and sage and cook for about 2-3 minutes until fragrant and softened. Transfer to the food processor
with the butternut squash. Add the ricotta, 1/2 cup of the parmesan cheese, salt and pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed. Set aside.

Return the pot of water to a boil. Once boiling, add the lasagna noodles and cook according to package directions. While lasagna noodles cook, combine the chicken and spinach in a bowl and set aside.

Drain the noodles carefully (so you don't break them). Lay each noodle flat, spread 3-4 tablespoons of the butternut squash puree along the noodles.

Spread the chicken and spinach mixture on top and roll the noodle up. Repeat with remaining noodles. Add the 1/2 to 3/4 cup White Wine to the food processor with the remaining butternut squash puree and process until smooth to thin it out.

Spoon about 1/2 cup of the mixture onto the bottom of a 9"X13" baking dish. Place the rolled noodles in the baking dish, seam side down.

Pour the remaining butternut squash puree on top of the noodles in the dish. Top with remaining 1/4 cup parmesan cheese, cover with foil and bake for 30 minutes.

Remove foil, turn oven to Hi-broil and bake for another 3-4 minutes until top starts to turn golden and bubbly.

Remove from the oven, garnish with additional fresh sage and parmesan cheese, if desired.

Originally published in The Wine Cellar December 2017.

Pork Loin Stuffed Acorn Squash

Ingredients

2 acorn squash
1 (14.5 oz) can no sugar added sliced peaches, drained
2 Tsp grated fresh ginger
1 Tbsp soy sauce
2 garlic clove, minced
1/2 Tsp sriracha (Thai hot sauce)
1 lb pork tenderloin, trimmed
1/2 cup white wine
Salt & pepper, to taste
2 Tbsp olive oil

Directions

Preheat oven to 350F. Cut off and discard the top third of each squash. Cut a thin slice from the bottom, pointed end to create a flat surface.

Scoop out and discard the seeds and pulp. Stand the squash cavity side up on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and black pepper.

Bake until tender, 20 to 25 minutes. Set aside on the baking sheet. Meanwhile combine the peaches, ginger, soy sauce, garlic and Sriracha in a blender or food processor
and blend until smooth. Set aside. Sprinkle the pork tenderloin lightly with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and sear on each side until golden brown (4-5 minutes per side).

Place the tenderloin on the prepared baking sheet. Using a pastry brush, brush two tablespoons of the reserved peach sauce over the surface of the pork. Place in the oven for 18-20 minutes.

Remove from oven and cut into bite sized pieces. Place the remainder of the peach sauce in a small saucepan and add the white wine. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer for about 10 minutes.

Pour peach sauce over the pork tenderloin pieces and toss to coat. Fill each squash with the pork pieces and return squash to oven and bake for another 15 min. Remove from oven and serve.

Originally published in The Wine Cellar November 2017.

Red Wine Pork Stuffed Spaghetti Squash

INGREDIENTS

1 Large Spaghetti Squash, halved and cooked
1 Lb Lean Ground Pork
1 Tsp Olive Oil
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 Can Tomato Sauce
2 Tbsp Tomato Paste
1 Medium Green Pepper, diced
8 Mushrooms, washed and sliced
1 Tsp Italian Seasoning
1/2 Tsp Basil
1/2 Tsp Rosemary, Crushed
1/2 C Red Wine (I used a Barolo type)
1/8 C Balsamic Vinegar
1 C Grated Mozzarella (more if needed)

DIRECTIONS

While spaghetti squash is cooking, cook ground pork in a large frying pan with olive oil and onion over medium high heat. Once the onions are translucent, add the minced garlic, tomato sauce, tomato paste. Add balsamic vinegar and red wine. Next add the green pepper, italian seasoning, basil and rosemary. Once the green peppers are almost cooked, add the mushroom slices. Once the green pepper and mushrooms are cooked, remove pan from heat and set aside. Take the cooked squash and run a fork through the flesh of the squash to create 'spaghetti noodles'. Leave the noodles in the squash skin, and set both halves in a oven safe dish. Load the squash halves with the pork and tomato sauce mixture, top with grated mozzarella. Bake at 350F until cheese is melted. Carefully cut both of the squash halves in half. Serves approximately 4 people.

Originally published in The Wine Cellar February 2017.

White Wine Artichoke Dip

INGREDIENTS

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup vegetable broth
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley (garnish)

DIRECTIONS

Preheat oven to 400°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.

Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

Originally published in The Wine Cellar June 2016.

Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.

Red Wine Roasted Beets

INGREDIENT LIST

2-3 Medium sized beets, peeled and diced
1/4 c Red Wine
1 1/4 Tbsp Olive Oil
Pinch Rosemary
Pinch Salt and Pepper
Pinch Garlic Powder
Balsamic Vinegar (optional)
Sour Cream (optional)

DIRECTIONS

Preheat oven to 400F and place rack in middle of oven*.

Line a cookie sheet with tin foil for easy clean up.

Peel and dice beets into 1 inch cubes, place in bowl and toss with red wine, oil, rosemary, salt, pepper and garlic.

Place on sheet and roast in oven for approximately 40 min, shaking sheet once half-way through.

Once roasted, sprinkle with balsamic vinegar and serve topped with a little dollop of sour cream.

* Can also be done on barbeque. Just check and stir a little more frequently.

Originally published in The Wine Cellar July 2015.